{"id":774,"date":"2015-02-13T22:15:19","date_gmt":"2015-02-13T21:15:19","guid":{"rendered":"http:\/\/agora.xtec.cat\/insdertosa\/?page_id=774"},"modified":"2024-07-01T17:32:06","modified_gmt":"2024-07-01T15:32:06","slug":"estudis-cicle-formatiu-cuina-i-gastronomia","status":"publish","type":"page","link":"https:\/\/agora.xtec.cat\/insdertosa\/projecte-educatiu\/estudis\/estudis-cicle-formatiu-cuina-i-gastronomia\/","title":{"rendered":"CFGM Cuina i Gastronomia"},"content":{"rendered":"

FORMACI\u00d3 PROFESSIONAL DUAL<\/a><\/h3>\n
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\n\n\n\n\n<\/colgroup>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
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M\u00f2dul<\/span><\/span><\/span><\/strong><\/p>\n<\/td>\n

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Nom del m\u00f2dul<\/span><\/span><\/span><\/strong><\/p>\n<\/td>\n

Hores<\/strong><\/td>\n<\/tr>\n
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0045<\/p>\n<\/td>\n

Ofertes gastron\u00f2miques<\/span><\/span><\/span><\/td>\n66<\/td>\n<\/tr>\n
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0046<\/p>\n<\/td>\n

Preelaboraci\u00f3 i conservaci\u00f3 d’aliments<\/span><\/span><\/span><\/td>\n165<\/td>\n<\/tr>\n
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0047<\/p>\n<\/td>\n

T\u00e8cniques culin\u00e0ries<\/span><\/span><\/span><\/td>\n198<\/td>\n<\/tr>\n
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0026<\/p>\n<\/td>\n

Processos b\u00e0sics de pastisseria i rebosteria<\/span><\/span><\/span><\/td>\n132<\/td>\n<\/tr>\n
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0048<\/p>\n<\/td>\n

Productes culinaris<\/span><\/span><\/span><\/td>\n165<\/td>\n<\/tr>\n
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0028<\/p>\n<\/td>\n

Postres en restauraci\u00f3<\/span><\/span><\/span><\/td>\n99<\/td>\n<\/tr>\n
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0031<\/p>\n<\/td>\n

Seguretat i higiene en la manipulaci\u00f3 d’aliments<\/span><\/td>\n66<\/td>\n<\/tr>\n
\n

1709<\/p>\n<\/td>\n

Itinerari personal per a l’ocupabilitat I<\/td>\n99<\/td>\n<\/tr>\n
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1710<\/p>\n<\/td>\n

Itinerari personal per a l’ocupabilitat II<\/td>\n66<\/td>\n<\/tr>\n
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0719<\/p>\n<\/td>\n

Angl\u00e8s professional<\/td>\n66<\/td>\n<\/tr>\n
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1713<\/p>\n<\/td>\n

Projecte intermodular<\/td>\n198<\/td>\n<\/tr>\n
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\u00a01665<\/span><\/span><\/span><\/p>\n<\/td>\n

Digitalitzaci\u00f3 aplicada als sectors productius<\/span><\/span><\/span><\/td>\n33<\/td>\n<\/tr>\n
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1708\u00a0<\/span><\/span><\/span><\/p>\n<\/td>\n

Sostenibilitat aplicada al sistema productiu<\/span><\/span><\/span><\/td>\n33<\/td>\n<\/tr>\n
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\u00a0<\/span><\/span><\/span><\/p>\n<\/td>\n

M\u00f2dul professional optatiu<\/td>\n99<\/td>\n<\/tr>\n
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EA<\/span><\/span><\/span><\/p>\n<\/td>\n

Estada en l’empresa<\/span><\/span><\/span><\/td>\n\u00a0515<\/td>\n<\/tr>\n
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TOTAL 2000 h.<\/span><\/span><\/span><\/p>\n<\/td>\n

<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

M\u00c9S INFORMACI\u00d3 CFGM CUINA I GASTRONOMIA<\/a><\/h3>\n

DECRET 52\/2013 CURR\u00cdCULUM GRAU MITJ\u00c0 CUINA I GASTRONOMIA<\/a><\/dd>\n<\/dl>\n